Recipe - Jalapeno Green Rice

1 Chile poblano; peeled and
seeded*
One half md Onion
One half cup Parsley; loosely packed
2 Cloves garlic
2 cup Chicken stock; divided
1 tablespoon Vegetable oil
1 cup Uncooked rice
1 tablespoon TABASCO jalapeño sauce
One half teaspoon Salt

In blender container, combine chile poblano, onion, parsley and garlic with
One half cup chicken stock; blend until smooth. Set aside. In 3quart skillet,
heat oil over mediumhigh heat. Add rice and cook over moderate heat until
golden, stirring constantly. Add remaining chicken stock, pureed mixture,
TABASCO jalapeño sauce and salt. Bring to a boil; stir once or twice.
Reduce heat, cover and simmer 20 minutes or until rice is tender and liquid
is absorbed.

*To peel chile: Roast chile over gas burner, under broiler or on griddle,
turning until skin is blistered and charred on all sides. Place in plastic
bag; close and let steam 15 minutes. Under running water, remove skin from
pepper. Slit pepper to open; wash out seeds and remove veins.

Nutritional information per serving: 176 Calories, 5 g protein, 31 g
carbohydrate, 3 g fat, 0 mg cholesterol, 635 mg sodium

From Karen Sonnessa ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Mar 24, 1998